Please let us know in advance about your allergies.
unfortunately we can not accommodate requests off the menu
From the heart of Rome, in the Regola quarter: homemade potato gnocchi with Goude Oude Kaas served in an oxtail ragout
A renowned recipe from Campania, a pasta-roll filled with purple sweet potatoes, spicy “puntarelle” (Roman chicory) with garlic and chili and smoked scamorza. Served in slices with a Grana Padano and porcini mushrooms crème and a hazelnut crumble
A Neapolitan recipe, a thin crusted calzone filled goat cheese and escarole (endive).
Famous traditional Jewish recipe from Rome. A baked tart of fresh anchovy fillets layered with endive cooked with black olives, capers, raisins and hazelnuts.
Veal tongue slow cooked in a rich broth, served in slices with a veggie salad and mayo, “salsa verde” (a sharp green parsley sauce) and horseradish
Our famous Melanzane alla Parmigiana! Sliced aubergine, fried in peanut oil, layered with homemade tomato sauce, basil, mozzarella and parmesan, baked in the oven
Celeriac in cubes cooked like a risotto with Barbera and red radicchio from Treviso, with pears in red wine, Taleggio and a crumble crust of hazelnuts and Grana Padano
A sort of Sunday roast. Roast veal, filled with Parma ham, Italian sausage and mixed mushrooms (porcini and shi take), slow cooked in Marsala. Served in slices in its rich sauce with a crouton of polenta, Parma ham, champignon and Grana Padano
Rabbit in the hunter’s style, roasted in a little vinegar, with white wine, tomato, garlic and herbs
Zwaardvisfilet licht bebloemd en vervolgens snel gekookt in een pan met witte wijn en kerstomaatjes “in potacchio”, dat wil zeggen met een mengsel van Italiaanse kruiden, typisch voor de regio Marche, fijngehakt met knoflook, citroenschil en Taggiasca-olijven
Traditional Piedmontese dessert, Mont Blanc is made with a puree of chestnuts, cream and French meringue in the form of the famous mountain
Semifreddo of coffee and Sambuca
A lemon and almond cake with a limoncello and mascarpone glazing and a limoncello crème patissiere
A Tuscan ricotta cheesecake with dark chocolate and blueberries
A cake from the north of Italy, made with stale bread soaked in milk and cognac, chocolate and ginger. Filled with a chocolate and a berry mousse.
FOLLOW US ON FACEBOOK